Vegetable Rice Soup

Servings: servings (8 cups total)

Calories: 263cal

Heat the olive oil in a large pot over medium heat. Add the onions and cook them for about five minutes, or until they start to release their moisture.
2 Tablespoons olive oil, 1/2 cup red onion
Add the red pepper flakes, Italian seasoning, and garlic. Stir and cook it all for a couple of minutes. Add the leek, carrot, corn, and chopped spinach and stir it all together.
1/4 teaspoon red pepper flakes, 1 teaspoon dried Italian seasoning, 4 cloves garlic, 1 large leek, 1 large carrot, 1 cup frozen corn, 1 cup frozen chopped spinach
Add the tomatoes, vegetables stock, 1/2 cup of water, bay leaf and salt. Give it a stir to combine and then raise the heat and bring the soup to a boil.
15 ounce can diced tomatoes, 32 ounces vegetable stock, 1/2 cup water, 1 bay leaf, 1 1/2 teaspoon kosher salt
Add the rice and lower the heat so that the soup is simmering. Cook the soup and rice for about 20 minutes, stirring occasionally, or until the rice is tender.
1/2 cup long grain white rice
Serve the soup garnished with the grated cheese and chopped parsley.

5 from 39 votes

Instead of buying a block of frozen spinach look for bagged frozen spinach and it will be easier to measure out one cup.
If you like your soup with a little more of a kick, up the red pepper flakes to 1/2 teaspoon, or to taste.

Course: Soup, Vegetarian

Cuisine: American

Prep Time20

Cook Time40

Total Time1